Cardoons and Potatoes in Anchovy Vinaigrette

Name: Cardoons and Potatoes in Anchovy Vinaigrette
Yield: Serves 6 as a side dish
Ingredients: 5 oil-packed anchovy fillets, drained and chopped (1 tablespoon); 5 oil-packed anchovy fillets, drained and chopped (1 tablespoon); Optional: small ripe olives, such as Niçoise or Arb equina; ¼ cup minced parsley leaves; About 2 pounds small slim cardoons or 2½ pounds larger ones; 1 small garlic clove, peeled; ¼ teaspoon kosher salt; ¼ teaspoon pepper; 1½ tablespoons white wine vinegar; 5 medium-large potatoes (1¾ to 2 pounds); 2 tablespoons white wine or 1 tablespoon lemon juice; 2 tablespoons white wine or 1 tablespoon lemon juice; 1/3 cup olive oil

Preparation info

Serves
6
as a side dish

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

A softly subtle dish, anchovy and garlic notwithstanding. Bitterish cardoons balance the assertive sauce; mellow potatoes act as buffer. Yellow potatoes, which are almost always more flavorful and waxy than others, make a big difference in the quality of the dish. Lovers of a strong garlic taste will want to use more of the potent raw allium.

Ingredients

Side dish
Pescatarian

Ingredients

Method